Best secret for "melt in your mouth"meat?

Active Poster Joined: Dec 11 2006 Posts: 97

There is an amazing meat receipe in the Kosher By Design for Kids...I make it all the time and it practically falls apart in your mouth!!
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LF

Senior Member Joined: Nov 01 2009 Age: 27 Posts: 180

I usualy make meat in the oven...big pieces like a roast...the best ever secret is to leave it in the oven (after fully cooked) in the lowest setting (aprox 200) all night....
it sound crazy but it really really really works its amazing....
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Soph

[quote="LeoRafi"]There is an amazing meat receipe in the Kosher By Design for Kids...I make it all the time and it practically falls apart in your mouth!![/quote

Can you please post the recipe?

We are all puzzled as per what am I doing wrong so how about we reverse , tell me what to do in real time.

How about you walk me throught the cooking process step by step:

You tell me a time and I will be there with my "trial brisket" waiting to cook.

I cut the big 3 lbs brisket in 2 so I can try.
If I miss I always have the other piece!
Less chance of just ruining 40$ of meat!

so here is the weight of the 1st brisket:
1lb 4,89 ounces

So now what do I do?
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Gamzu L'Tova

Platinum Member Joined: Nov 17 2008 Posts: 5050

That's a very small piece of meat (under 1.5 lb.) so it's a little hard to indicate timing.

And, FYI, 3 lb. isn't a huge one either, just standard. It'd need to be over 5 lb. to be huge in my book.

I'd take your meat, put it in a small roasting pan (a standard foil pan should do), onions, garlic if you want on bottom of pan. Smear roast with crushed garlic too.

Add whatever kind of liquids you like (see thread for ideas) to cover roast around halfway).

Cover tightly.

Cook covered at 325 degrees for 1�-2 hours (because roast is so small). Check to see that it looks cooked and is at least slightly tender to the fork.

Refrigerate it in liquid until fat is congealed. Remove congealed fat. Slice cooled roast and return to defatted pan liquids. Cover tightly and cook at 325 until as tender as you'd like (probably 30-60 minutes more). Then keep warm until needed in 200 degree oven or on plata.

I'll note that I'm guestimating timing since I've never cooked a roast under 2� lb. (hopefully someone here can and can give you better timing from experience).

Different people have slightly different procedures such as cooking longer in slower oven, or cooling out of liquid, but none of those should really make a difference.

The key is to cook it until it is just slightly tender, then get it sliced (easiest to do nicely after it is cooked) then return to liquid and cook until fully soft.

Diamond Member Joined: Feb 02 2006 Posts: 4770

I don't know anyone who cooks a brisket in a pressure cooker.

I think most of us do brisket in the oven, cooked with liquid.
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"G-d I trust will understand, I'm not so sure about the neighbors.." -Yentl

Platinum Member Joined: Aug 29 2007 Posts: 12057

Platinum Member Joined: Aug 29 2007 Posts: 12057

About defatting gravy while it is cold, I'm assuming it is probably because the fat solidifies when it's cold & it is only possibly to strain it when the fat is solid.

Platinum Member Joined: Nov 17 2008 Posts: 5050

Platinum Member Joined: Nov 17 2008 Posts: 5050

I have a few questions:

1.Can I do it in a stainless steel pot instead of aluminum baking pan (the one I have are just too big!)?

Can't answer that -- I always use some kind of a roasting pan (can be disposable aluminum, regular, enameled, etc, but a pan, not a pot).

2. what kind of liquid should I use exactly? (we are not to keen on sweet taste)

I make sweet roasts -- look at some of the suggestions here and in other threads about roasts to see what appeals to you.

3. when you say "cover it tightly" do you mean a should close it completely ie all around with aluminum foil?

Yes.

4. Why is it important to "de-fat" the cooking juice once it is cold?

The fat solidifies when cold can be just lifted off. It's almost impossible to remove it well unless it's solidified.

5. can I do the recipe today 4 shabbos? or is it too early?

Today is fine. That way if it's easiest (my preference), you can refrigerate it overnight, then slice and finish it tomorrow or Friday.

thank you so much OOTBubby

My pleasure.

not necessary to cover - I meant the meat with liquid. But yes, cover the dutch oven. Basically, you are slow steaming the meat and NOT BOILING IT!!!!

Platinum Member Joined: Nov 17 2008 Posts: 5050

Platinum Member Joined: Nov 17 2008 Posts: 5050

Also, while many people do brown the meat first (it is supposed to reduce shrinkage and increase the flavor), I never bother, and my meat is delicious.
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Posted: Wed, Apr 21 2010, 3:03 pm Post subject:

I also never bother OOTBubby, but I figured it wouldn't hurt to keep her recipe as close as possible to what she already does do.

Aizer K'negdo, meat is a muscle. What happens when you are dehydrated, hot, and have exercised like crazy? You get a muscle cramp! That's what's happening to the meat when you boil it. All the water and nutrients leave the muscle, salt enters it, and the muscle cells harden up.

ok ladies
I'M VERY NERVOUS/ANXIOUS

but I'm going for it!

I am as we speak starting the meat:

here is what I'm doing now:

1. browning the meat 2-3 minutes per side until golden brown right?
it should take about 10 minutes to brown right?